BLUE CHEESE SOUFFLE WITH FRESH FIGS AND HONEY
Steps:
- Preheat the oven to 350 degrees F.
- Prepare 4 (8-ounce) ramekins by greasing them with softened butter and then coating them with sugar, tapping out any excess.
- Make a thick bechamel sauce base by melting the 3 tablespoons of butter over low-medium heat in a thick-bottomed pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour with fat and remove the starchy taste; do not allow the roux to brown. Add the warm milk to the mixture and continue to whisk until smooth and thick. Remove from the heat. Beat in the egg yolks 1 at a time. Season with salt, pepper, and nutmeg. Stir in the cheese until incorporated evenly. Chill the mixture while whipping the egg whites.
- In a separate clean bowl beat the egg whites and cream of tartar just until soft peaks form. Fold 1/3 of the beaten whites into the bechamel mixture to lighten it. Then gently fold in the rest. Pour the batter into the prepared ramekins and place on a cookie sheet. Bake on the middle rack for about 25 minutes.
- The souffle is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly.
- Serve with fresh figs and a drizzle of honey. Dust with confectioners' sugar.
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josh garnett
[email protected]This souffle was a bit too rich for my taste. I think I would have preferred it with less butter and cream.
NARCIS BACIU
[email protected]This souffle was amazing! It was the perfect balance of sweet and savory. The figs and honey added a touch of elegance. My guests loved it.
Saili Tmg
[email protected]This souffle was perfect! It was light and fluffy, and the blue cheese and fig flavors were perfectly balanced. I will definitely be making this again for my next dinner party.
Mohsin Hassan
[email protected]This souffle was a bit too salty for my taste. I think I would have preferred it with less blue cheese.
Janet Amoakowaa
[email protected]This was my first time making a souffle and it turned out great! It was a bit challenging, but it was definitely worth it. The souffle was light and fluffy, and the blue cheese and fig flavors were delicious.
Leslie Davenport
[email protected]This souffle was amazing! It was light and fluffy, and the blue cheese and fig flavors were perfectly balanced. I will definitely be making this again.
L.J. Lynch
[email protected]I found this souffle to be a bit too eggy. I think I would have preferred it with less eggs and more cheese.
Sk Shipon
[email protected]This souffle was a bit too rich for my taste, but it was still very good. The blue cheese flavor was very strong, so if you're not a fan of blue cheese, this is probably not the recipe for you.
Mughal Brand
[email protected]This was my first time making a souffle and I was so pleased with the results! It was light and fluffy, and the blue cheese and fig flavors were perfectly balanced. I will definitely be making this again.
Slimm gaming
[email protected]I've made this souffle several times now and it always turns out perfectly. It's the perfect balance of sweet and savory, and the figs and honey add a touch of elegance. My guests always rave about it.
Gabby Rouse
[email protected]This blue cheese souffle was a hit at our dinner party! The combination of the tangy cheese, sweet figs, and honey was divine. It was also surprisingly easy to make, even for a novice cook like me. I will definitely be making this again.